Characterization of functional properties catfish protein isolates (Clarias sp.)

Abstract

Production of catfish protein isolates can be an alternative to provide added value to this commodity, which is expected to be a potential source of quality protein and promote human health. This study was aimed to characterize the chemical and functional properties of large-size catfish protein isolates and its functional properties. The stages of this study were to produce catfish protein isolates by using alkaline (pH 11) and isoelectric point (pH 5.5) methods and characterize the chemical and functional properties of catfish protein isolates produced. The result showed that catfish protein isolates contained 9 essential amino acids, protein content of 86.74% (wb) or 90.46% in dry basis(dB) and fat content of 0.54% (wb) or 0.56% (dB). Functionally, the catfish protein isolates produced have the ability in gelling forming a concentration of 5%, 4.08 g/mL oil absorption, 3.38 g/mL water absorption, emulsion capacity and stability of 1.52 mL/mL and stable over 90 minutes, 0.89 mL/mL foam capacity, and 0.64 g/mL density of bulky.